Wednesday, 1 July 2015

Three-Bean Vegetarian Chili


Yield: 6 servings (serving size: about 1 1/2 cups)

2 red ball paper,   3 tablespoons extra virgin olive oil, 1 cup chopped onion, 2 teaspoon ground cumin, 1 teaspoons crushed red papper, 1 teaspoon paprika, 1/4 teaspoon salt, 4 garlic cloves, thinely sliced, 2 cups organic vegetables, 1 1/2 cups cubed peeled butternut squash, 1 can no-salt tomato, 1 can pinto beans, rinsed and drained, 1 can cannellini beans, 1 can red kidney beans, 1/2 cup thinly sliced green onions    



1. Preheat broiler.

2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.

 3. Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.

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